Indulging the sweet tooth…. Mini Brownie Muffins


I have a selective sweet tooth, if I may say. I mean I can’t really gorge in to the gulab jamuns and the amrakhand or the sandesh or the payasam or the bebinca and the baklava. Of course I like them all and don’t mind having a serving, but that’s where it typically would stop.

However, I cannot say the same for anything that is or contains chocolate!!

Be it a nice big bar of soft gooey chocolate, an alluring mug of Hot Chocolate, the fresh homemade smooth silky chocolate sauce drizzled on the cakes and ice creams, the chocolate ice creams themselves, the truffles, chocolate fudge,  the chocolate pastries, the ganache, the mousse…. The list is never ending.

To appease a chocolate craving, my trump card is the delectable and time tested warm Brownie Muffins that I make at home. I use whole wheat flour and home churned butter and buttermilk to keep the health quotient as much in place as possible.

Just one homemade warm brownie muffin helps best to keep me away from the more sinful, rich, high fat and full cream chocolate preparations and at the same time offers a lovely way to appease the taste buds….

I try use freshly churned white butter and buttermilk; it helps make the brownie extra soft….

It’s easy and quick and super yummy and you must try making it today!!!!

To get going, we need….

2 cups Whole wheat flour

2 cups sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup water

1 cup butter

⅓ cup unsweetened cocoa powder

2 eggs

½ cup sour buttermilk

1½ teaspoons vanilla

Preheat oven to 190 degrees Celsius.

In a mixing bowl, combine the flour, sugar, baking soda and salt. In a saucepan, add water, butter, and cocoa powder and bring to a boil while stirring constantly. Remove from heat, allow it to cool and then add it to the flour mixture beating with an electric mixer until combined. Add the eggs, buttermilk, and vanilla. Beat on high for 1-2 minutes.

Pour the batter into muffin moulds. Bake for about 25-30 minutes and after the first 15 minutes, start checking on the brownie every one minute by sticking a toothpick into the centre. When the toothpick comes out clean, remove the muffin from the oven immediately. Allow to cool.


Though generally brownies baked in baking moulds get perfectly done in about 25 minutes, if you are using smaller Muffin moulds your brownie gets done way faster. Smaller the mould, the faster the baking is done.

I used bite sized muffin moulds, so mine were done in less than 15 minutes.

Sometimes some portion of the brownie may look sticky and over moist giving an impression that it is not done. No worries however, as it will become firm during the cooling process.

If you are going to enjoy the brownie by itself, cut into slices or chunks and dig in. You can indulge some more and drizzle some chocolate sauce.

If you plan to use it with vanilla ice-cream, cut into blocks or simply crumble it to the bottom of your serving bowl. Add 2 scoops of ice-cream and top it with crushed toasted nuts and chocolate sauce.

Refrigerate if you plan to use the brownies over the next few days. And don’t forget to microwave them for 10-12 seconds before you dig in. Nothing tastes more heavenly than a warm brownie… trust me!


You can even make the chocolate sauce at home, fresh and gooey, literally in minutes, and it would stay good in the refrigerator for over a week. And needless to say, it tastes just divine and a quick drizzle of the sauce can elevate not just a brownie but many of your desserts many notches higher….

I will share with you my recipe of the chocolate sauce too very soon…. Till then go ahead and live your chocolate dream and satiate the sweet tooth…

I will see you soon….



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